Cartridge and method for the preparation of beverages

ABSTRACT

A cartridge for use in a beverage preparation machine, the cartridge containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the one or more beverage ingredients, wherein the one or more beverage ingredients is a liquid chocolate ingredient.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.13/690,905, filed Nov. 30, 2012, which is a continuation of U.S. patentapplication Ser. No. 13/399,423, filed Feb. 7, 2012, which is acontinuation of U.S. patent application Ser. No. 12/631,058, filed Dec.4, 2009, which issued as U.S. Pat. No. 8,168,247 on May 1, 2012, whichis a divisional of U.S. patent application Ser. No. 10/763,680, filedJan. 23, 2004, which issued as U.S. Pat. No. 7,640,843 on Jan. 5, 2010,which claims the benefit of U.S. Provisional Patent Application No.60/462,538, filed Apr. 11, 2003, and United Kingdom Patent ApplicationNo. GB 0301702.7, filed Jan. 24, 2003, which are all hereby incorporatedherein by reference in their entireties.

BACKGROUND

The present invention relates to a cartridge and method for thepreparation of beverages and, in particular, using sealed cartridgeswhich are formed from substantially air-and water-impermeable materialsand which contain one or more ingredients for the preparation ofbeverages.

It has previously been proposed to seal beverage preparation ingredientsin individual air-impermeable packages. For example, cartridges orcapsules containing compacted ground coffee are known for use in certaincoffee preparation machines which are generally termed “espresso”machines. In the production of coffee using these preparation machinesthe coffee cartridge is placed in a brewing chamber and hot water ispassed though the cartridge at relatively high pressures, therebyextracting the aromatic coffee constituents from the ground coffee toproduce the coffee beverage. Typically, such machines operate at apressure of greater than 6×10⁵ Pa. The preparation machines of the typedescribed have to date been relatively expensive since components of themachine, such as the water pumps and seals, must be able to withstandthe high pressures.

In WO 01/58786 there is described a cartridge for the preparation ofbeverages which operates at a pressure generally in the range 0.7 to2.0×10⁵ Pa. However, the cartridge is designed for use in a beveragepreparation machine for the commercial or industrial market and isrelatively expensive. Hence, there remains a requirement for a cartridgefor the preparation of beverages wherein the cartridges and beveragepreparation machine are suitable, in particular, for the domestic marketin terms of cost, performance and reliability.

It is known to provide dairy-based beverage ingredients in cartridges inthe form of a powder or other dehydrated form. However, consumersconsistently indicate that the use of such powdered dairy-based productsadversely affects the taste, colour and texture of the final beverage.In addition, powdered dairy products cannot be used to produce anauthentic looking frothy milk-based foam as desired by consumers forcappuccino-style beverages. A number of beverage preparation machinesprovide a steam wand or similar for frothing of a quantity of milk.However, the addition of the steam wand increases the cost of themachine and requires a means for generating steam. Operation of thesteam wand must be done manually and requires experience to besuccessful. In addition, since steam is being used there is thepotential for the consumer to be burnt by either the steam or hotcomponents of the machine. Further, the consumer must keep a supply ofmilk available separate from the machine.

SUMMARY

The cartridge of the present invention contains one or more beverageingredients suitable for the formation of a beverage product. The liquidbeverage product may be, for example, one of coffee, tea, chocolate or adairy-based beverage including milk.

It will be understood that by the term “cartridge” as used herein ismeant any package, container, sachet or receptacle which contains one ormore beverage ingredients in the manner described. The cartridge may berigid, semi-rigid or flexible.

Advantageously, the liquid beverage ingredient provides a superiorbeverage in look, taste and mouth feel compared to a beverage preparedfrom a powdered product. The liquid beverage may also be foamed by thebeverage preparation machine to produce a cappuccino-style froth. Thecartridge containing the liquid beverage ingredient may be used in thesame beverage preparation machine as cartridges containing solid orsoluble beverage ingredients. No separate wand or steam supply isrequired to effect the foaming.

Accordingly, in one aspect the present invention provides a cartridgefor use in a beverage preparation machine, the cartridge containing oneor more beverage ingredients and being formed from substantially air-and water-impermeable materials, wherein the one or more beverageingredients is a liquid chocolate ingredient.

The cartridge may comprise an inlet for the introduction of an aqueousmedium into the cartridge and an outlet for discharge of a beverageproduced from the liquid chocolate ingredient.

Preferably, the liquid chocolate ingredient is concentrated. The use ofconcentrated liquids allows for larger volumes of beverage to bedispensed. The liquid chocolate ingredient may contain greater than 40%total solids. The liquid chocolate ingredient may contain between 70 and95% total solids.

The liquid chocolate ingredient may contain about 90% total solids.

The liquid chocolate ingredient may be in the form of a gel.

The liquid chocolate ingredient may have a viscosity of between 70 and3900 mPa at ambient temperature. The viscosity may be between 1700 and3900 mPa at ambient temperature.

Typically, the liquid chocolate ingredient contains cocoa solids. Theliquid chocolate ingredient may contain between 50 and 80% total cocoasolids. The liquid chocolate ingredient may contain between 60 and 70%total cocoa solids.

This aspect of the present invention also provides a method ofdispensing a beverage from a cartridge containing one or more liquidchocolate ingredients during an operating cycle, comprising the steps ofpassing an aqueous medium through the cartridge to form a beverage bydilution of said one or more chocolate ingredients, and dispensing thebeverage into a receptacle, wherein the one or more liquid chocolateingredients is diluted by a ratio of between 2 to 1 and 10 to 1.

The method may further comprise the step of passing the beverage throughmeans to produce foaming of the beverage, wherein the level offoaming-is greater than 70%. The level of foaming is measured as theratio of the volume of foam produced to the volume of the originalliquid beverage ingredient. Foaming is particularly advantageous fordispensing beverages such as cappuccinos and milk shakes.

Another aspect of the present invention provides a cartridge for use ina beverage preparation machine, the cartridge containing one or morebeverage ingredients and being formed from substantially air- andwater-impermeable materials, wherein the one or more beverageingredients is a liquid milk ingredient.

The cartridge may comprise an inlet for the introduction of an aqueousmedium into the cartridge and an outlet for discharge of a beverageproduced from the liquid milk ingredient.

The liquid milk ingredient may be concentrated. The use of concentratedliquids allows for larger volumes of beverage to be dispensed. Theliquid milk ingredient may contain between 25 and 40% total solids. Theliquid milk ingredient may contain 30% total solids.

The liquid milk ingredient may have a viscosity of between 70 and 3900mPa at ambient temperature.

The liquid milk ingredient may contain between 0.1 and 12% fat.

This aspect of the present invention also provides a method ofdispensing a beverage from a cartridge containing one or more liquidmilk ingredients during an operating cycle, comprising the steps ofpassing an aqueous medium through the cartridge to form a beverage bydilution of said one or more liquid ingredients, and dispensing thebeverage into a receptacle, wherein the one or more liquid milkingredients is diluted by a ratio of between 1 to 1 and 6 to 1.

The one or more liquid milk ingredients may be diluted by a ratio ofaround 3 to 1.

The method may further comprise the step of passing the beverage throughmeans to produce foaming of the beverage, wherein the level of foamingis greater than 40%.

Another aspect of the present invention provides a cartridge for use ina beverage preparation machine, the cartridge containing one or morebeverage ingredients and being formed from substantially air- andwater-impermeable materials, wherein the one or more beverageingredients is a liquid coffee ingredient.

The cartridge may comprise an inlet for the introduction of an aqueousmedium into the cartridge and an outlet for discharge of a beverageproduced from the liquid coffee ingredient.

The liquid coffee ingredient may be concentrated. The use ofconcentrated liquids allows for larger volumes of beverage to bedispensed. The liquid coffee may contain between 40 and 70% totalsolids. The liquid coffee may contain between 55 and 67% total solids.

The liquid coffee ingredient may contain sodium bicarbonate. The coffeeingredient may contain between 0.1 and 2.0% by weight sodiumbicarbonate. The cartridge may contain between 0.5 and 1.0% by weightsodium bicarbonate.

The liquid coffee ingredient may have a viscosity of between 70 and 3900mPa at ambient temperature. The viscosity may be between 70 and 2000 mPaat ambient temperature.

This aspect of the present invention also provides a method ofdispensing a beverage from a cartridge containing one or more liquidcoffee ingredients during an operating cycle, comprising the steps ofpassing an aqueous medium through the cartridge to form a beverage bydilution of said one or more liquid coffee ingredients, and dispensingthe beverage into a receptacle, wherein the one or more liquid coffeeingredients is diluted by a ratio of between 10 to 1 and 100 to 1.

The one or more liquid coffee ingredients may be diluted by a ratio ofbetween 20 to 1 and 70 to 1.

The method may further comprise the step of passing the beverage throughmeans to produce foaming of the beverage, wherein the level of foamingis greater than 70%.

Another aspect of the present invention provides a cartridge for use ina beverage preparation machine, the cartridge containing one or morebeverage ingredients and being formed from substantially air- andwater-impermeable materials, wherein the one or more beverageingredients is any of a soup, fruit juice, flavoured milk, carbonatedbeverage, sauce or dessert.

The cartridge may comprises an inlet for the introduction of an aqueousmedium into the cartridge and an outlet for discharge of a beverageproduced from the one or more beverage ingredients.

For all aspects of the present invention, the cartridge may comprise anouter member and an inner member conjoined on assembly with the outermember. A snap-fit arrangement may be provided to conjoin the outermember and the inner member on assembly of the cartridge.

The cartridge may further comprise means for producing a jet of thebeverage, wherein said means for producing the jet of the beveragecomprises an aperture in the beverage flow path.

The cartridge may further comprise at least one inlet for air and meansfor generating a pressure reduction of the jet of beverage, whereby, inuse, air from the at least one air inlet is incorporated into thebeverage as a plurality of small bubbles.

The present invention also describes a beverage as produced by any ofthe above mentioned methods.

In the following description the terms “upper” and “lower” andequivalents will be used to describe the relational positioning offeatures of the invention. The terms “upper” and “lower” and equivalentsshould be understood to refer to the cartridge (or other components) inits normal orientation for insertion into a beverage preparation machineand subsequent dispensing as shown, for example, in FIG. 4. Inparticular, “upper” and “lower” refer, respectively, to relativepositions nearer or further from a top surface 11 of the cartridge. Inaddition, the terms “inner” and “outer” and equivalents will be used todescribe the relational positioning of features of the invention. Theterms “inner” and “outer” and equivalents should be understood to referto relative positions in the cartridge (or other components) being,respectively, nearer or further from a centre or major axis X of thecartridge 1 (or other component).

Embodiments of the present invention will now be described, by way ofexample only, with reference to the accompanying drawings, in which:

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is cross-sectional drawing of an outer member of first and secondembodiments of cartridge;

FIG. 2 is a cross-sectional drawing of a detail of the outer member ofFIG. 1 showing an inwardly directed cylindrical extension;

FIG. 3 is a cross-sectional drawing of a detail of the outer member ofFIG. 1 showing a slot;

FIG. 4 is a perspective view from above of the outer member of FIG. 1;

FIG. 5 is a perspective view from above of the outer member of FIG. 1 inan inverted orientation;

FIG. 6 is a plan view from above of the outer member of FIG. 1;

FIG. 7 is a cross-sectional drawing of an inner member of the firstembodiment of cartridge;

FIG. 8 is a perspective view from above of the inner member of FIG. 7;

FIG. 9 is a perspective view from above of the inner member of FIG. 7 inan inverted orientation;

FIG. 10 is a plan view from above of the inner member of FIG. 7;

FIG. 11 is a cross-sectional drawing of the first embodiment ofcartridge in an assembled condition;

FIG. 12 is a cross-sectional drawing of an inner member of the secondembodiment of cartridge;

FIG. 13 is a cross-sectional drawing of a detail of the inner member ofFIG. 12 showing an aperture;

FIG. 14 is a perspective view from above of the inner member of FIG. 12;

FIG. 15 is a perspective view from above of the inner member of FIG. 12in an inverted orientation;

FIG. 16 is another cross-sectional drawing of the inner member of FIG.12;

FIG. 17 is a cross-sectional drawing of another detail of the innermember of FIG. 12 showing an air inlet;

FIG. 18 is a cross-sectional drawing of the second embodiment ofcartridge in an assembled condition;

FIG. 19 is cross-sectional drawing of an outer member of third andfourth embodiments of cartridge according to the present invention;

FIG. 20 is a cross-sectional drawing of a detail of the outer member ofFIG. 19 showing an inwardly directed cylindrical extension;

FIG. 21 is a plan view from above of the outer member of FIG. 19;

FIG. 22 is a perspective view from above of the outer member of FIG. 19;

FIG. 23 is a perspective view from above of the outer member of FIG. 19in an inverted orientation;

FIG. 24 is a cross-sectional drawing of an inner member of the thirdembodiment of cartridge;

FIG. 25 is a plan view from above of the inner member of FIG. 24;

FIG. 26 is a cross-sectional drawing of a detail of the inner member ofFIG. 24 showing an in-turned upper rim;

FIG. 27 is a perspective view from above of the inner member of FIG. 24;

FIG. 28 is a perspective view from above of the inner member of FIG. 24in an inverted orientation;

FIG. 29 is a cross-sectional drawing of the third embodiment ofcartridge in an assembled condition;

FIG. 30 is a cross-sectional drawing of an inner member of the fourthembodiment of cartridge;

FIG. 31 is a plan view from above of the inner member of FIG. 30;

FIG. 32 is a perspective view from above of the inner member of FIG. 30;

FIG. 33 is a perspective view from above of the inner member of FIG. 30in an inverted orientation;

FIG. 34 is a cross-sectional drawing of the fourth embodiment ofcartridge in an assembled condition;

FIG. 35a is a graph of concentration vs. operating cycle time;

FIG. 35b is a graph of foamability vs. operating cycle time; and

FIG. 35c is a graph of temperature vs. operating cycle time.

DETAILED DESCRIPTION

As shown in FIG. 11, the cartridge 1 generally comprises an outer member2, an inner member 3 and a laminate 5. The outer member 2, inner member3 and laminate 5 are assembled to form the cartridge 1 which has aninterior 120 for containing one or more beverage ingredients, an inlet121, an outlet 122 and a beverage flow path linking the inlet 121 to theoutlet 122 and which passes through the interior 120. The inlet 121 andoutlet 122 are initially sealed by the laminate 5 and are opened in useby piercing or cutting of the laminate 5. The beverage flow path isdefined by spatial inter-relationships between the outer member 2, innermember 3 and laminate 5 as discussed below. Other components mayoptionally be included in the cartridge 1, such as a filter 4, as willbe described further below.

A first version of cartridge 1 which will be described for backgroundpurposes is shown in FIGS. 1 to 11. The first version of the cartridge 1is particularly designed for use in dispensing filtered products such asroast and ground coffee or leaf tea. However, this version of thecartridge 1 and the other versions described below may be used withother products such as chocolate, coffee, tea, sweeteners, cordials,flavourings, alcoholic beverages, flavoured milk, fruit juices,squashes, sauces and desserts.

As can be seen from FIG. 5, the overall shape of the cartridge 1 isgenerally circular or disc-shaped with the diameter of the cartridge 1being significantly greater than its height. A major axis X passesthrough the centre of the outer member as shown in FIG. 1. Typically theoverall diameter of the outer member 2 is 74.5 mm±6 mm and the overallheight is 16 mm±3 mm. Typically the volume of the cartridge 1 whenassembled is 30.2 ml±20%.

The outer member 2 generally comprises a bowl-shaped shell 10 having acurved annular wall 13, a closed top 11 and an open bottom 12. Thediameter of the outer member 2 is smaller at the top 11 compared to thediameter at the bottom 12, resulting from a flaring of the annular wall13 as one traverses from the closed top 11 to the open bottom 12. Theannular wall 13 and closed bottom 11 together define a receptacle havingan interior 34.

A hollow inwardly directed cylindrical extension 18 is provided in theclosed top 11 centred on the major axis X. As more clearly shown in FIG.2, the cylindrical extension 18 comprises a stepped profile havingfirst, second and third portions 19, 20 and 21. The first portion 19 isright circular cylindrical. The second portion 20 is frusto-conical inshape and is inwardly tapered. The third portion 21 is another rightcircular cylinder and is closed off by a lower face 31. The diameter ofthe first, second and third portion 19, 20 and 21 incrementallydecreases such that the diameter of the cylindrical extension 18decreases as one traverses from the top 11 to the closed lower face 31of the cylindrical extension 18. A generally horizontal shoulder 32 isformed on the cylindrical extension 18 at the junction between thesecond and third portions 20 and 21.

An outwardly extending shoulder 33 is formed in the outer member 2towards the bottom 12. The outwardly extending shoulder 33 forms asecondary wall 15 co-axial with the annular wall 13 so as to define anannular track forming a manifold 16 between the secondary wall 15 andthe annular wall 13. The manifold 16 passes around the circumference ofthe outer member 2. A series of slots 17 are provided in the annularwall 13 level with the manifold 16 to provide gas and liquidcommunication between the manifold 16 and the interior 34 of the outermember 2. As shown in FIG. 3, the slots 17 comprise vertical slits inthe annular wall 13. Between 20 and 40 slots are provided. In theembodiment shown thirty-seven slots 17 are provided generallyequi-spaced around the circumference of the manifold 16. The slots 17are preferably between 1.4 and 1.8 mm in length. Typically the length ofeach slot is 1.6 mm representing 10% of the overall height of the outermember 2. The width of each slot is between 0.25 and 0.35 mm. Typically,the width of each slot is 0.3 mm. The width of the slots 17 issufficiently narrow to prevent the beverage ingredients passingtherethrough into the manifold 16 either during storage or in use.

An inlet chamber 26 is formed in the outer member 2 at the periphery ofthe outer member 2. A cylindrical wall 27 is provided, as most clearlyshown in FIG. 5, which defines the inlet chamber 26 within, andpartitions the inlet chamber 26 from, the interior 34 of the outermember 2. The cylindrical wall 27 has a closed upper face 28 which isformed on a plane perpendicular to the major axis X and an open lowerend 29 co-planar with the bottom 12 of the outer member 2. The inletchamber 26 communicates with the manifold 16 via two slots 30 as shownin FIG. 1. Alternatively, between one and four slots may be used tocommunicate between the manifold 16 and the inlet chamber 26.

A lower end of the outwardly extending shoulder 33 is provided with anoutwardly extending flange 35 which extends perpendicularly to the majoraxis X. Typically the flange 35 has a width of between 2 and 4 mm. Aportion of the flange 35 is enlarged to form a handle 24 by which theouter member 2 may be held. The handle 24 is provided with an upturnedrim 25 to improve grip.

The outer member 2 is formed as a single integral piece from highdensity polyethylene, polypropylene, polystyrene, polyester, or alaminate of two or more of these materials. A suitable polypropylene isthe range of polymers available from DSM UK Limited (Redditch, UnitedKingdom). The outer member may be opaque, transparent or translucent.The manufacturing process may be injection moulding.

The inner member 3 as shown in FIGS. 7 to 10 comprises an annular frame41 and a downwardly extending cylindrical funnel 40. A major axis Xpasses through the centre of the inner member 3 as shown in FIG. 7.

As best shown in FIG. 8, the annular frame 41 comprises an outer rim 51and an inner hub 52 joined by ten equi-spaced radial spokes 53. Theinner hub 52 is integral with and extends from the cylindrical funnel40. Filtration apertures 55 are formed in the annular frame 41 betweenthe radial spokes 53. A filter 4 is disposed on the annular frame 41 soas to cover the filtration apertures 55. The filter is preferably madefrom a material with a high wet strength, for example a non-woven fibrematerial of polyester. Other materials which may be used include awater-impermeable cellulosic material, such as a cellulosic materialcomprising woven paper fibres. The woven paper fibres may be admixedwith fibres of polypropylene, polyvinyl chloride and/or polyethylene.The incorporation of these plastic materials into the cellulosicmaterial renders the cellulosic material heat-sealable. The filter 4 mayalso be treated or coated with a material which is activated by heatand/or pressure so that it can be sealed to the annular frame 41 in thisway.

As shown in the cross-sectional profile of FIG. 7, the inner hub 52 islocated at a lower position than the outer rim 51, resulting in theannular frame 41 having a sloping lower profile.

The upper surface of each spoke 53 is provided with an upstanding web 54which divides a void space above the annular frame 41 into a pluralityof passages 57. Each passage 57 is bounded on either side by a web 54and on a lower face by the filter 4. The passages 57 extend from theouter rim 51 downwardly towards, and open into, the cylindrical funnel40 at openings 56 defined by the inner extremities of the webs 54.

The cylindrical funnel 40 comprises an outer tube 42 surrounding aninner discharge spout 43. The outer tube 42 forms the exterior of thecylindrical funnel 40. The discharge spout 43 is joined to the outertube 42 at an upper end of the discharge spout 43 by means of an annularflange 47. The discharge spout 43 comprises an inlet 45 at an upper endwhich communicates with the openings 56 of the passages 57 and an outlet44 at a lower end through which the prepared beverage is discharged intoa cup or other receptacle. The discharge spout 43 comprises afrusto-conical portion 48 at an upper end and a cylindrical portion 58at a lower end. The cylindrical portion 58 may have a slight taper suchthat it narrows towards the outlet 44. The frusto-conical portion 48helps to channel beverage from the passages 57 down towards the outlet44 without inducing turbulence to the beverage. An upper surface of thefrusto-conical portion 48 is provided with four support webs 49equi-spaced around the circumference of the cylindrical funnel 40. Thesupport webs 49 define channels 50 therebetween. The upper edges of thesupport webs 49 are level with one another and perpendicular to themajor axis X.

The inner member 3 may be formed as a single integral piece frompolypropylene or a similar material as described above and by injectionmoulding in the same manner as the outer member 2.

Alternatively, the inner member 3 and/or the outer member 2 may be madefrom a biodegradable polymer. Examples of suitable materials includedegradable polyethylene (for example, SPITEK supplied by SymphonyEnvironmental, Borehamwood, United Kingdom), biodegradable polyesteramide (for example, BAK 1095 supplied by Symphony Environmental), polylactic acids (PLA supplied by Cargil, Minn., USA), starch-basedpolymers, cellulose derivatives and polypeptides.

The laminate 5 is formed from two layers, a first layer of aluminium anda second layer of cast polypropylene. The aluminium layer is between0.02 and 0.07 mm in thickness. The cast polypropylene layer is between0.025 and 0.065 mm in thickness. In one embodiment the aluminium layeris 0.06 mm and the polypropylene layer is 0.025 mm thick. This laminateis particularly advantageous as it has a high resistance to curlingduring assembly. As a result the laminate 5 may be pre-cut to thecorrect size and shape and subsequently transferred to the assemblystation on the production line without undergoing distortion.Consequently, the laminate 5 is particularly well suited to welding.Other laminate materials may be used including PET/Aluminium/PP,PE/EVOH/PP, PET/metallised/PP and Aluminium/PP laminates. Roll laminatestock may be used instead of die cut stock.

The cartridge 1 may be closed by a rigid or semi-rigid lid instead of aflexible laminate.

Assembly of the cartridge 1 involves the following steps:

a) the inner member 3 is inserted into the outer member 2;

b) the filter 4 is cut to shape and placed onto the inner member 3 so tobe received over the cylindrical funnel 40 and come to rest against theannular frame 41;

c) the inner member 3, outer member 2 and filter 4 are joined byultrasonic welding;

d) the cartridge 1 is filled with one or more beverage ingredients;

e) the laminate 5 is affixed to the outer member 2.

These steps will be discussed in greater detail below.

The outer member 2 is orientated with the open bottom 12 directedupwards. The inner member 3 is then inserted into the outer member 2with the outer rim 51 being received as a loose fit in an axialextension 14 at top 11 of the cartridge 1. The cylindrical extension 18of the outer member 2 is at the same time received in the upper portionof the cylindrical funnel 40 of the inner member 3. The third portion 21of the cylindrical extension 18 is seated inside the cylindrical funnel40 with the closed lower face 31 of the cylindrical extension 18 bearingagainst the support webs 49 of the inner member 3. The filter 4 is thenplaced over the inner member 3 such that the filter material contactsthe annular rim 51. An ultrasonic welding process is then used to jointhe filter 4 to the inner member 3 and at the same time, and in the sameprocess step, the inner member 3 to the outer member 2. The inner member3 and filter 4 are welded around the outer rim 51. The inner member 3and outer member 2 are joined by means of weld lines around the outerrim 51 and also the upper edges of the webs 54.

As shown most clearly in FIG. 11, the outer member 2 and inner member 3when joined together define a void space 130 in the interior 120 belowthe annular flange 41 and exterior the cylindrical funnel 40 which formsa filtration chamber. The filtration chamber 130 and passages 57 abovethe annular frame 41 are separated by the filter paper 4.

The filtration chamber 130 contains the one or more beverage ingredients200. The one or more beverage ingredients are packed into the filtrationchamber 130. For a filtered style beverage the ingredient is typicallyroast and ground coffee or leaf tea. The density of packing of thebeverage ingredients in the filtration chamber 130 can be varied asdesired. Typically, for a filtered coffee product the filtration chambercontains between 5.0 and 10.2 grams of roast and ground coffee in afiltration bed of thickness of typically 5 to 14 mm. Optionally, theinterior 120 may contain one or more bodies, such as spheres, which arefreely movable within the interior 120 to aid mixing by inducingturbulence and breaking down deposits of beverage ingredients duringdischarge of the beverage.

The laminate 5 is then affixed to the outer member 2 by forming a weld126 around the periphery of the laminate 5 to join the laminate 5 to thelower surface of the outwardly extending flange 35. The weld 126 isextended to seal the laminate 5 against the lower edge of thecylindrical wall 27 of the inlet chamber 26. Further, a weld 125 isformed between the laminate 5 and the lower edge of the outer tube 42 ofthe cylindrical funnel 40. The laminate 5 forms the lower wall of thefiltration chamber 130 and also seals the inlet chamber 26 andcylindrical funnel 40. However, a small gap 123 exists prior todispensation between the laminate 5 and the lower edge of the dischargespout 43. A variety of welding methods may be used, such as heat andultrasonic welding, depending on the material characteristics of thelaminate 5.

Advantageously, the inner member 3 spans between the outer member 2 andthe laminate 5. The inner member 3 is formed from a material of relativerigidity, such as polypropylene. As such, the inner member 3 forms aload-bearing member that acts to keep the laminate 5 and outer member 2spaced apart when the cartridge 1 is compressed. It is preferred thatthe cartridge 1 is subjected to a compressive load of between 130 and280 N in use. The compressive force acts to prevent the cartridgefailing under internal pressurisation and also serves to squeeze theinner member 3 and outer member 2 together. This ensures that theinternal dimensions of passageways and apertures in the cartridge 1 arefixed and unable to change during pressurisation of the cartridge 1.

To use the cartridge 1 it is first inserted into a beverage preparationmachine and the inlet 121 and outlet 122 are opened by piercing membersof the beverage preparation machine which perforate and fold back thelaminate 5. An aqueous medium, typically water, under pressure entersthe cartridge 1 through the inlet 121 into the inlet chamber 26 at apressure of between 0.1-2.0 bar. From there the water is directed toflow through the slots 30 and round the manifold 16 and into thefiltration chamber 130 of the cartridge 1 through the plurality of slots17. The water is forced radially inwardly through the filtration chamber130 and mixes with the beverage ingredients 200 contained therein. Thewater is at the same time forced upwardly through the beverageingredients. The beverage formed by passage of the water through thebeverage ingredients passes through the filter 4 and filtrationapertures 55 into the passages 57 lying above the annular frame 41. Thesealing of the filter 4 onto the spokes 53 and the welding of the rim 51with the outer member 2 ensures that there are no short-circuits and allthe beverage has to pass through the filter 4.

The beverage then flows downwardly along the radial passages 57 formedbetween the webs 54 and through the openings 56 and into the cylindricalfunnel 40. The beverage passes along the channels 50 between the supportwebs 47 and down the discharge spout 43 to the outlet 44 where thebeverage is discharged into a receptacle such as a cup.

Preferably, the beverage preparation machine comprises an air purgefacility, wherein compressed air is forced through the cartridge 1 atthe end of the operating cycle to flush out the remaining beverage intothe receptacle.

A second version of cartridge 1 will now be described for backgroundpurposes with reference to FIGS. 12 to 18. The second version of thecartridge 1 is particularly designed for use in dispensingespresso-style products such as roast and ground coffee where it isdesirable to produce a beverage having a froth of tiny bubbles known asa crema. Many of the features of the second version of the cartridge 1are the same as in the first version and like numerals have been used toreference like features. In the following description the differencesbetween the first and second versions will be discussed. Common featureswhich function in the same manner will not be discussed in detail.

The outer member 2 is of the same construction as in the first versionof cartridge 1 and as shown in FIGS. 1 to 6.

The annular frame 41 of the inner member 3 is the same as in the firstversion. Also, a filter 4 is disposed on the annular frame 41 so as tocover the filtration apertures 55. The outer tube 42 of the cylindricalfunnel 40 is also as before. However, there are a number of differencesin the construction of the inner member 2 of the second version comparedto the first version. As shown in FIG. 16, the discharge spout 43 isprovided with a partition 65 which extends part way up the dischargespout 43 from the outlet 44. The partition 65 helps to prevent thebeverage spraying and/or splashing as it exits the discharge spout 43.The profile of the discharge spout 43 is also different and comprises astepped profile with a distinct dog-leg 66 near an upper end of the tube43.

A rim 67 is provided upstanding from the annular flange 47 joining theouter tube 42 to the discharge spout 43. The rim 67 surrounds the inlet45 to the discharge spout 43 and defines an annular channel 69 betweenthe rim 67 and the upper portion of the outer tube 42. The rim 67 isprovided with an inwardly directed shoulder 68. At one point around thecircumference of the rim 67 an aperture 70 is provided in the form of aslot which extends from an upper edge of rim 67 to a point marginallybelow the level of the shoulder 68 as most clearly shown in FIGS. 12 and13. The slot has a width of 0.64 mm.

An air inlet 71 is provided in annular flange 47 circumferentiallyaligned with the aperture 70 as shown in FIGS. 16 and 17. The air inlet71 comprises an aperture passing through the flange 47 so as to providecommunication between a point above the flange 47 and the void spacebelow the flange 47 between the outer tube 42 and discharge spout 43.Preferably, and as shown, the air inlet 71 comprises an upperfrusto-conical portion 73 and a lower cylindrical portion 72. The airinlet 71 is typically formed by a mould tool such as a pin. The taperedprofile of the air inlet 71 allows the mould tool to be more easilyremoved from the moulded component. The wall of the outer tube 42 in thevicinity of the air inlet 71 is shaped to form a chute 75 leading fromthe air inlet 71 to the inlet 45 of the discharge spout 43. As shown inFIG. 17, a canted shoulder 74 is formed between the air inlet 71 and thechute 75 to ensure that the jet of beverage issuing from the slot 70does not immediately foul on the upper surface of the flange 47 in theimmediate vicinity of the air inlet 71.

The assembly procedure for the second version of cartridge 1 is similarto the assembly of the first version. However, there are certaindifferences. As shown in FIG. 18, the third portion 21 of thecylindrical extension 18 is seated inside the support rim 67 rather thanagainst support webs. The shoulder 32 of the cylindrical extension 18between the second portion 20 and third portion 21 bears against theupper edge of the support rim 67 of the inner member 3. An interfacezone 124 is thus formed between the inner member 3 and the outer member2 comprising a face seal between the cylindrical extension 18 and thesupport rim 67 which extends around nearly the whole circumference ofthe cartridge 1. The seal between the cylindrical extension 18 and thesupport rim 67 is not fluid-tight though since the slot 70 in thesupport rim 67 extends through the support rim 67 and downwardly to apoint marginally below the shoulder 68. Consequently the interface fitbetween the cylindrical extension 18 and the support rim 67 transformsthe slot 70 into an aperture 128, as most clearly shown in FIG. 18,providing gas and liquid communication between the annular channel 69and the discharge spout 43. The aperture is typically 0.64 mm wide by0.69 mm long.

Operation of the second version of cartridge 1 to dispense a beverage issimilar to the operation of the first version but with certaindifferences. Beverage in the radial passages 57 flows downwardly alongthe passages 57 formed between the webs 54 and through the openings 56and into the annular channel 69 of the cylindrical funnel 40. From theannular channel 69 the beverage is forced under pressure through theaperture 128 by the back pressure of beverage collecting in thefiltration chamber 130 and passages 57. The beverage is thus forcedthrough aperture 128 as a jet and into an expansion chamber formed bythe upper end of the discharge spout 43. As shown in FIG. 18, the jet ofbeverage passes directly over the air inlet 71. As the beverage entersthe discharge spout 43 the pressure of the beverage jet drops. As aresult air is entrained into the beverage stream in the form of amultitude of small air bubbles as the air is drawn up through the airinlet 71. The jet of beverage issuing from the aperture 128 is funnelleddownwards to the outlet 44 where the beverage is discharged into areceptacle such as a cup where the air bubbles form the desired crema.Thus, the aperture 128 and the air inlet 71 together form an eductorwhich acts to entrain air into the beverage. Flow of beverage into theeductor should be kept as smooth as possible to reduce pressure losses.Advantageously, the walls of the eductor should be made concave toreduce losses due to ‘wall effect’ friction. The dimensional toleranceof the aperture 128 is small. Preferably the aperture size is fixed plusor minus 0.02 mm². Hairs, fibrils or other surface irregularities can beprovided within or at the exit of the eductor to increase the effectivecross-sectional area which has been found to increase the degree of airentrainment.

A third version of cartridge 1 according to the present invention isshown in FIGS. 19 to 29. The third version of the cartridge 1 isparticularly designed for use in dispensing soluble products which maybe in powdered, liquid, syrup, gel or similar form. The soluble productis dissolved by or forms a suspension in, an aqueous medium such aswater when the aqueous medium is passed, in use, through the cartridge1. Examples of beverages include cocoa solids, coffee, milk, tea, soupor other rehydratable or aqueous-soluble products. Many of the featuresof the third version of the cartridge 1 are the same as in the previousversions and like numerals have been used to reference like features. Inthe following description the differences between the third and previousversions will be discussed. Common features which function in the samemanner will not be discussed in detail.

Compared to the outer member 2 of the previous versions, the hollowinwardly directed cylindrical extension 18 of the outer member 2 of thethird version has a larger overall diameter as shown in FIG. 20. Inparticular the diameter of the first portion 19 is typically between 16and 18 mm compared to 13.2 mm for the outer member 2 of the previousversions. In addition, the first portion 19 is provided with a convexouter surface 19 a, or bulge, as most clearly shown in FIG. 20, thefunction of which will be described below. The diameter of the thirdportions 21 of the cartridges 1 are however the same resulting in thearea of the shoulder 32 being greater in this, the third version of thecartridge 1. Typically the volume of the cartridge 1 when assembled is32.5 ml±20%.

The number and positioning of the slots in the lower end of the annularwall 13 is also different. Between 3 and 5 slots are provided. In theembodiment as shown in FIG. 23, four slots 36 are provided equi-spacedaround the circumference of the manifold 16. The slots 36 are slightlywider than in the previous versions of the cartridge 1 being between0.35 and 0.45 mm, preferably 0.4 mm wide.

In other respects the outer members 2 of the cartridges 1 are the same.

The construction of the cylindrical funnel 40 of the inner member 3 isthe same as in the first version of cartridge 1 with an outer tube 42,discharge spout 45, annular flange 47 and support webs 49 beingprovided. The only difference is that the discharge spout 45 is shapedwith an upper frusto-conical section 92 and a lower cylindrical section93.

In contrast to the previous versions and as shown in FIGS. 24 to 28, theannular frame 41 is replaced by a skirt portion 80 which surrounds thecylindrical funnel 40 and is joined thereto by means of eight radialstruts 87 which adjoin the cylindrical funnel 40 at or near the annularflange 47. A cylindrical extension 81 of the skirt portion 80 extendsupwardly from the struts 87 to define a chamber 90 with an open upperface. An upper rim 91 of the cylindrical extension 81 has an in-turnedprofile as shown in FIG. 26. An annular wall 82 of the skirt portion 80extends downwardly from the struts 87 to define an annular channel 86between the skirt portion 80 and the outer tube 42.

The annular wall 82 comprises at a lower end an exterior flange 83 whichlies perpendicular to the major axis X. A rim 84 depends downwardly froma lower surface of the flange 83 and contains five apertures 85 whichare circumferentially equi-spaced around the rim 84. Thus, the rim 84 isprovided with a castellated lower profile.

Apertures 89 are provided between the struts 87 allowing communicationbetween the chamber 90 and the annular channel 86.

The assembly procedure for the third version of cartridge 1 is similarto the assembly of the first version but with certain differences. Theouter member 2 and inner member 3 are push-fitted together as shown inFIG. 29 and retained by means of a snap-fit arrangement rather thanwelded together. On joining the two members the inwardly directedcylindrical extension 18 is received inside the upper cylindricalextension 81 of the skirt portion 80. The inner member 3 is retained inthe outer member 2 by frictional interengagement of the convex outersurface 19 a of the first portion 19 of the cylindrical extension 18with the in-turned rim 91 of the upper cylindrical extension 81. Withthe inner member 3 located in the outer member 2 a mixing chamber 134 isdefined located exterior to the skirt portion 80. The mixing chamber 134contains the beverage ingredients 200 prior to dispensation. It shouldbe noted that the four inlets 36 and the five apertures 85 are staggeredcircumferentially with respect to one another. The radial location ofthe two parts relative to each other need not be determined or fixedduring assembly since the use of four inlets 36 and five apertures 85ensures that misalignment occurs between the inlets and apertureswhatever the relative rotational positioning of the components.

The one or more beverage ingredients are packed into the mixing chamber134 of the cartridge. The density of packing of the beverage ingredientsin the mixing chamber 134 can be varied as desired.

The laminate 5 is then affixed to the outer member 2 and inner member 3in the same manner as described above in the previous versions.

In use, water enters the mixing chamber 134 through the four slots 36 inthe same manner as previous versions of the cartridge. The water isforced radially inwardly through the mixing chamber and mixes with thebeverage ingredients contained therein. The product is dissolved ormixed in the water and forms the beverage in the mixing chamber 134 andis then driven though the apertures 85 into the annular channel 86 byback pressure of beverage and water in the mixing chamber 134. Thecircumferential staggering of the four inlet slots 36 and the fiveapertures 85 ensures that jets of water are not able to pass radiallydirectly from the inlet slots 36 to the apertures 85 without firstcirculating within the mixing chamber 134. In this way the degree andconsistency of dissolution or mixing of the product is significantlyincreased. The beverage is forced upwardly in the annular channel 86,through the apertures 89 between the struts 87 and into the chamber 90.The beverage passes from chamber 90 through the inlets 45 between thesupport webs 49 into the discharge spout 43 and towards the outlet 44where the beverage is discharged into a receptacle such as a cup. Thecartridge finds particular application with beverage ingredients in theform of viscous liquids or gels. In one application a liquid chocolateingredient is contained in the cartridge 1 with a viscosity of between1700 and 3900 mPa at ambient temperature and between 5000 and 10000 mPaat 0° C. and a refractive solids of 67 Brix±3. In another applicationliquid coffee is contained in the cartridge 1 with a viscosity ofbetween 70 and 2000 mPa at ambient and between 80 and 5000 mPa at 0° C.where the coffee has a total solids level of between 40 and 70%. Theliquid coffee ingredient may contain between 0.1 and 2.0% by weightsodium bicarbonate, preferably between 0.5 and 1.0% by weight. Thesodium bicarbonate acts to maintain the pH level of the coffee at orbelow 4.8 enabling a shelf-life for coffee-filled cartridges of up to 12months.

A fourth version of cartridge 1 embodying the present invention is shownin FIGS. 30 to 34. The fourth version of the cartridge 1 is particularlydesigned for use in dispensing liquid products such as concentratedliquid milk. Many of the features of the fourth version of the cartridge1 are the same as in the previous versions and like numerals have beenused to reference like features. In the following description thedifferences between the fourth and previous versions will be discussed.Common features which function in the same manner will not be discussedin detail.

The outer member 2 is the same as in the third version of cartridge 1and as shown in FIGS. 19 to 23.

The cylindrical funnel 40 of the inner member 3 is similar to that shownin the second version of cartridge 1 but with certain differences. Asshown in FIG. 30 the discharge spout 43 is shaped with an upperfrusto-conical section 106 and a lower cylindrical section 107. Threeaxial ribs 105 are provided on the inner surface of the discharge spout43 to direct the dispensed beverage downwards towards the outlet 44 andprevent the discharged beverage from spinning within the spout.Consequently, the ribs 105 act as baffles. As in the second version ofcartridge 1, an air inlet 71 is provided through the annular flange 47.However, the chute 75 beneath the air inlet 71 is more elongated than inthe second version.

A skirt portion 80 is provided similar to that shown in the thirdversion of the cartridge 1 described above. Between 5 and 12 apertures85 are provided in the rim 84. Typically ten apertures are providedrather than the five provided in the third version of cartridge 1.

An annular bowl 100 is provided extending from and integral with theflange 83 of the skirt portion 80. The annular bowl 100 comprises aflared body 101 with an open upper mouth 104 which is directed upwards.Four feed apertures 103 shown in FIGS. 30 and 31 are located in the body101 at or near the lower end of the bowl 100 where it joins the skirtportion 80. Preferably, the feed apertures are equi-spaced around thecircumference of the bowl 100.

The laminate 5 is of the type described above in the previousembodiments.

The assembly procedure for the fourth version of cartridge 1 is the sameas that for the third version.

Operation of the fourth version of cartridge is similar to that of thethird version. The water enters the cartridge 1 and the mixing chamber134 in the same manner as before. There the water mixes with and dilutesthe liquid product which is then forced out below the bowl 100 andthrough the apertures 85 towards the outlet 44 as described above. Theproportion of the liquid product initially contained within the annularbowl 100 as shown in FIG. 34 is not subject to immediate dilution by thewater entering the mixing chamber 134. Rather, the diluted liquidproduct in the lower part of the mixing chamber 134 will tend to exitthrough apertures 85 rather than be forced up and into the annular bowl100 through upper mouth 104. Consequently, the liquid product in theannular bowl 100 will remain relatively concentrated during the initialstages of the operating cycle compared to the product in the lower partof the mixing chamber 134. The liquid product in the annular bowl 100drips through the feed apertures 103 under gravity into the stream ofproduct exiting the mixing chamber 134 through the apertures 85 andbelow the bowl 100. The annular bowl 100 acts to even out theconcentration of the diluted liquid product entering the cylindricalfunnel 40 by holding back a proportion of the concentrated liquidproduct and releasing it into the exiting liquid stream flow pathsteadily throughout the operating cycle as illustrated in FIG. 35a wherethe concentration of the milk measured as a percentage of the totalsolids present is shown during an operating cycle of approximately 15seconds. Line a illustrates the concentration profile with the bowl 100whilst line b illustrates a cartridge without the bowl 100. As can beseen the concentration profile with the cup 100 is more even during theoperating cycle and there is no immediate large drop in concentration asoccurs without the bowl 100. The initial concentration of the milk istypically 30-35% SS and at the end of the cycle 10% SS. This results ina dilution ratio of around 3 to 1, although dilution ratios of between 1to 1 and 6 to 1 are possible with the present invention. For otherliquid beverage ingredients the concentrations may vary. For example forliquid chocolate the initial concentration is approximately 67% SS andat the end of the cycle 12-15% SS. This results in a dilution ratio(ratio of aqueous medium to beverage ingredient in dispensed beverage)of around 5 to 1, although dilution ratios of between 2 to 1 and 10 to 1are possible with the present invention. For liquid coffee the initialconcentration is between 40-67% and the concentration at the end ofdispense 1-2% SS. This results in a dilution ratio of between 20 to 1and 70 to 1, although dilution ratios of between 10 to 1 and 100 to 1are possible with the present invention.

From the annular channel 86 the beverage is forced under pressurethrough the aperture 128 by the back pressure of beverage collecting inthe filtration chamber 134 and chamber 90. The beverage is thus forcedthrough aperture 128 as a jet and into an expansion chamber formed bythe upper end of the discharge spout 43. As shown in FIG. 34, the jet ofbeverage passes directly over the air inlet 71. As the beverage entersthe discharge spout 43 the pressure of the beverage jet drops. As aresult air is entrained into the beverage stream in the form of amultitude of small air bubbles as the air is drawn up through the airinlet 71. The jet of beverage issuing from the aperture 128 is funnelleddownwards to the outlet 44 where the beverage is discharged into areceptacle such as a cup where the air bubbles form the desired frothyappearance.

Advantageously, the inner member 3, outer member 2, laminate 5 andfilter 4 can all be readily sterilised due to the components beingseparable and not individually comprising tortuous passageways or narrowcrevices. Rather, it is only after conjoining the components, aftersterilisation, that the necessary passageways are formed. This isparticularly important where the beverage ingredient is a dairy-basedproduct such as liquid milk concentrate.

The fourth embodiment of beverage cartridge is particularly advantageousfor dispensing a concentrated dairy-based liquid product such as liquidmilk. Previously, powdered milk products have been provided in the formof sachets for adding to a pre-prepared beverage. However, for acappuccino-style beverage it is necessary to foam the milk. This hasbeen achieved previously by passing steam through a liquid milk product.However this necessitates the provision of a steam supply whichincreases the cost and complexity of the machine used to dispense thebeverage. The use of steam also increases the risk of injury duringoperation of the cartridge. Accordingly the present invention providesfor a beverage cartridge having a concentrated dairy-based liquidproduct therein. It has been found that by concentrating the milkproduct a greater amount of foam can be produced for a particular volumeof milk when compared to fresh or UHT milk. This reduces the sizerequired for the milk cartridge. Fresh semi-skimmed milk containsapproximately 1.6% fat and 10% total solids. The concentrated liquidmilk preparations of the present invention contain between 0.1 and 12%fat and 25 to 40% total solids. In a typical example, the preparationcontains 4% fat and 30% total solids. The concentrated milk preparationsare suitable for foaming using a low pressure preparation machine aswill be described below. In particular, foaming of the milk is achievedat pressures below 2 bar, preferably approximately 1.5 bar using thecartridge of the fourth embodiment described above.

The foaming of the concentrated milk is particularly advantageous forbeverages such as cappuccinos and milk shakes. Preferably the passing ofthe milk through the aperture 128 and over the air inlet 71 and theoptional use of the bowl 100 enables foaming levels of greater than 40%,preferably greater than 70% for milk. For liquid chocolate foaminglevels of greater than 70% are possible. For liquid coffee foaminglevels of greater than 70% are possible. The foamability level ismeasured as the ratio of the volume of the foam produced to the volumeof liquid beverage ingredient dispensed. For example, where 138.3 ml ofbeverage is dispensed, of which 58.3 ml is foam the foamability ismeasured as [58.3/(138.3−58.3)]*100=72.9%. The foamability of the milk(and other liquid ingredients) is enhanced by the provision of the bowl100 as can be seen in FIG. 35b . The foamability of the milk dispensedwith the bowl 100 present (line a) is greater than that of milkdispensed without the bowl present (line b). This is because thefoamability of the milk is positively correlated to the concentration ofthe milk and as shown in FIG. 35a the bowl 100 maintains a higherconcentration of the milk a larger part of the operating cycle. It isalso known that foamability of the milk is positively correlated totemperature of the aqueous medium as shown in FIG. 35c . Thus the bowl100 is advantageous since more of the milk remains in the cartridgeuntil near the end of the operating cycle when the aqueous medium is atits hottest. This again improves foamability.

The cartridge of the fourth embodiment is also advantageous indispensing liquid coffee products as described above.

It has been found that the embodiments of beverage cartridge of thepresent invention advantageously provide an improved consistency of thedispensed beverage when compared to prior art cartridges. Reference ismade to Table 1 below which shows the results of brew yields for twentysamples each of cartridges A and B containing roast and ground coffee.Cartridge A is a beverage cartridge according to the first embodiment ofthe present invention. Cartridge B is a prior art beverage cartridge asdescribed in the applicant's document WO 01/58786. The refractive indexof the brewed beverage is measured in Brix units and converted to apercentage of soluble solids (% SS) using standard tables and formulae.In the examples below:% SS=0.7774*(Brix value)+0.0569.% Yield=(% SS*Brew Volume (g))/(100*Coffee Weight (g))

TABLE 1 Brew Coffee Sample Volume (g) Weight (g) Brix % SS (*) % YieldCARTRIDGE A 1 105.6 6.5 1.58 1.29 20.88 2 104.24 6.5 1.64 1.33 21.36 3100.95 6.5 1.67 1.36 21.05 4 102.23 6.5 1.71 1.39 21.80 5 100.49 6.51.73 1.40 21.67 6 107.54 6.5 1.59 1.29 21.39 7 102.70 6.5 1.67 1.3621.41 8 97.77 6.5 1.86 1.50 22.61 9 97.82 6.5 1.7 1.38 20.75 10 97.836.5 1.67 1.36 20.40 11 97.6 6.5 1.78 1.44 21.63 12 106.64 6.5 1.61 1.3121.47 13 99.26 6.5 1.54 1.25 19.15 14 97.29 6.5 1.59 1.29 19.35 15101.54 6.5 1.51 1.23 19.23 16 104.23 6.5 1.61 1.31 20.98 17 97.5 6.51.73 1.40 21.03 18 100.83 6.5 1.68 1.36 21.14 19 101.67 6.5 1.67 1.3621.20 20 101.32 6.5 1.68 1.36 21.24 AVERAGE 20.99 CARTRIDGE B 1 100.656.5 1.87 1.511 23.39 2 95.85 6.5 1.86 1.503 22.16 3 98.4 6.5 1.8 1.45622.04 4 92.43 6.5 2.3 1.845 26.23 5 100.26 6.5 1.72 1.394 21.50 6 98.056.5 2.05 1.651 24.90 7 99.49 6.5 1.96 1.581 24.19 8 95.62 6.5 2.3 1.84527.14 9 94.28 6.5 2.17 1.744 25.29 10 96.13 6.5 1.72 1.394 20.62 1196.86 6.5 1.81 1.464 21.82 12 94.03 6.5 2.2 1.767 25.56 13 96.28 6.51.78 1.441 21.34 14 95.85 6.5 1.95 1.573 23.19 15 95.36 6.5 1.88 1.51822.28 16 92.73 6.5 1.89 1.526 21.77 17 88 6.5 1.59 1.293 17.50 18 93.56.5 2.08 1.674 24.08 19 100.88 6.5 1.75 1.417 22.00 20 84.77 6.5 2.371.899 24.77 AVERAGE 23.09

Performing a t-test statistical analysis on the above data gives thefollowing results:

TABLE 2 t-Test: Two-Sample Assuming Equal Variances % Yield % Yield(Cartridge A) (Cartridge B) Mean 20.99 23.09 Variance 0.77 5.04Observations 20 20 Pooled Variance 2.90 Hypothesized Mean Variance 0 df38 t Stat −3.90 P(T <= t) one-tail 0.000188 t Critical one-tail 1.686P(T <= t) two-tail 0.000376 t Critical two-tail 2.0244 StandardDeviation 0.876 2.245

The analysis shows that the consistency of % yield, which equates tobrew strength, for the cartridges of the present invention issignificantly better (at a 95% confidence level) than the prior artcartridges, with a standard deviation of 0.88% compared to 2.24%. Thismeans that beverages dispensed with the cartridges of the presentinvention have a more repeatable and uniform strength. This is preferredby consumers who like their drinks to taste the same time after time anddo not want arbitrary changes in drink strength.

The materials of the cartridges described above may be provided with abarrier coating to improve their resistance to oxygen and/or moistureand/or other contaminant ingress. The barrier coating may also improvethe resistance to leakage of the beverage ingredients from within thecartridges and/or reduce the degree of leaching of extractibles from thecartridge materials which might adversely affect the beverageingredients. The barrier coating may be of a material selected from thegroup of PET, Polyamide, EVOH, PVDC or a metallised material. Thebarrier coating may be applied by a number of mechanisms including butnot limited to vapour deposition, vacuum deposition, plasma coating,co-extrusion, in-mould labelling and two/multi-stage moulding.

What is claimed is:
 1. A method of preparing a beverage, the methodcomprising: inserting a cartridge including one or more beverageingredients into a beverage preparation machine, the cartridge includingan outer shell having an open end portion, a closed end portion oppositethe open end portion, and an annular wall extending between the closedend portion and the open end portion, the cartridge further including alid connected to the open end portion of the outer shell; forming aninlet opening in the lid of the cartridge and an outlet opening in thelid of the cartridge; introducing an aqueous medium into an inletchamber of the cartridge through the inlet opening of the lid; passingthe aqueous medium from the inlet chamber through a partition of thecartridge and into a storage chamber of the cartridge containing the oneor more beverage ingredients; permitting interaction of the aqueousmedium and the one or more beverage ingredients in the storage chamberto form a beverage; passing the beverage through a filter of thecartridge; permitting the beverage to flow out of the cartridge throughthe outlet opening of the lid; and dispensing the beverage into areceptacle.
 2. The method of claim 1 wherein passing the aqueous mediumthrough the partition of the cartridge includes restricting passage ofthe one or more beverage ingredients from the storage chamber into theinlet chamber.
 3. The method of claim 1 wherein passing the aqueousmedium through the partition includes passing the aqueous medium througha plurality of apertures of the partition.
 4. The method of claim 1further comprising passing the filtered beverage into an outlet chamberof the cartridge before permitting the beverage to flow out of thecartridge through the outlet opening of the lid.
 5. The method of claim4 wherein passing the beverage into the outlet chamber of the cartridgeincludes permitting flow of the beverage toward a bottom wall of theouter shell of the cartridge.
 6. The method of claim 4 wherein passingthe beverage into the outlet chamber of the cartridge includespermitting flow of the beverage toward an opening of the outer shell ofthe cartridge.
 7. The method of claim 1 wherein forming the inlet andoutlet openings in the lid of the cartridge includes piercing the lidusing inlet and outlet piercers of the beverage preparation machine. 8.The method of claim 1 wherein the one or more beverage ingredientsincludes ground coffee and introducing the aqueous medium into the inletchamber through the inlet opening of the lid includes introducing hotwater into the inlet chamber.
 9. The method of claim 1 wherein the oneor more beverage ingredients includes one or more ingredients for teaand introducing the aqueous medium into the inlet chamber through theinlet opening of the lid includes introducing hot water into the inletchamber.
 10. The method of claim 1 wherein the inlet chamber includes anopening at an underside of the lid and introducing the aqueous mediuminto the inlet chamber includes advancing the aqueous medium through theinlet chamber opening after forming the inlet opening of the lid. 11.The method of claim 1 wherein the outer shell is rigid and the lidincludes a flexible member attached to a rim of the open end portion ofthe rigid outer shell; and wherein forming the inlet and outlet openingsin the lid includes piercing the flexible member.